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Leek Croquettes

Small fried patties, often referred to as keftedes, represent a cherished delicacy in Jewish culinary traditions. These leek patties offer a flavorful combination of rich ground beef with the subtle, sweetly mild flavour of leeks, making them absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks carefully and trim off the root ends and the majority of the green tops. Slice lengthwise longways then into 1.5cm slices. Put in a deep frying pan and submerge with fresh water, then simmer over a medium flame for about 20 mins or until cooked through.

Drain the cooked leeks and put in a big bowl with the minced beef, beaten eggs, crumbs, dill, flat-leaf parsley and spice and flavor well with salt and pepper. Stir completely using your hands then shape a few spoonfuls into a patty, pressing a bit. Put on a platter and repeat for the balance of the mixture.

Heat cooking oil in a pan to a level of about 2cm over a medium flame. When the oil is hot, cook the patties in small batches until crispy on both sides. (Don't overcrowd the skillet as this reduces the temperature of the oil.) Take out the ready patties to a dish lined with kitchen paper and let to drain.

Present with lemon slices.

Spinach Croquettes

These delightful cheesy spinach fritters are a true delight. The crunchy exterior reveals a creamy filling. The spinach adds a vibrant, slightly natural taste, while the dairy provides a deep, flavorful richness. You can substitute the cheesy element with steamed, crushed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), additional if needed
• 3 eggs
• Oil for deep-frying (or neutral oil)
• Lemon slices, to garnish

When using fresh spinach, wash it carefully, discarding any stalks, and coarsely chop it into big pieces. Put in a big pot with a small amount water over a moderate heat. Once wilted, drain in a sieve for about 15 mins, then squeeze out any remaining moisture and reserve.

For thawed frozen spinach, completely press out extra water.

Warm the olive oil in a skillet over a moderate heat and fry the chopped onion and garlic cloves until softened, about four minutes. Take off the flame.

Combine the wilted spinach, fried onion and garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, breading and eggs in a large bowl and season with seasoning. Mix completely until combined. If the dough seems too soft, add some more breadcrumbs.

Using your hands, form the preparation into oval shapes a bit bigger than a nut but less bulky than an large egg, and put them on a baking sheet covered with baking paper. Seal and chill for at least 60 minutes.

In a wide pan over medium heat, warm olive oil to a depth of about 1cm. Fry the patties a few at a time for two to three minutes per side, turning so they are golden all over, then put on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these croquettes are not only delicious but also a highly wholesome snack or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to serve

Put the dry lentils in a saucepan and cover with ample water. Simmer over a moderate heat for about 20 minutes or until almost cooked, including extra liquid to ensure the legumes immersed if necessary.

Mix in the burghul and keep cooking until tender. Strain the lentils and burghul thoroughly and set aside in a bowl.

Warm 50% of the